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Stir-fried
scallops, snow peas and red bell pepper combined with toasted
sesame seeds and a delicately flavored Chinese sauce that
includes fresh ginger, toasted sesame oil and a touch of five-spice
powder.
(Read the related
post.)
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¼
teaspoon Five-spice
powder
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| 1
teaspoon toasted
sesame oil |
| 2
tablespoons oyster sauce |
| 2
tablespoons Chinese
soy sauce |
| 2
tablespoons water |
| 2
tablespoons canola or peanut oil |
| 1
tablespoon sesame seeds |
| 24
scallops—roe removed and patted dry |
| 1
tablespoon finely grated fresh ginger |
| 2
cloves garlic—minced |
| 1
red bell pepper—julienned |
| 20
snow peas (mange tout)—ends trimmed and sliced in
half on a diagonal |
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1
cup long-grain rice
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COOK
the rice. MIX together the five-spice powder, sesame oil,
oyster sauce, soy sauce and water in a small bowl. HEAT a wok
or large skillet over a medium heat and toast the sesame seeds
until golden (about 2 minutes). REMOVE and set aside on a plate,
return the wok to the stove, increase the heat to high and,
once hot, add 1 tablespoon of the oil. STIR-FRY the scallops
for 2 minutes then remove and set aside on a plate. RETURN the
wok to the stove and, once heated, add the remaining tablespoon
of oil. ADD the red pepper and stir-fry for 2 minutes then add
the snow peas and stir-fry for another 2 minutes. ADD the garlic
and ginger and stir-fry for a minute, then return the scallops
and stir-fry for 30 seconds. STIR through the sauce mixture
and sesame seeds. SERVE with the rice.
Variations:
Replace the scallops with shrimp or chicken. Serve with noodles
instead of rice.
Tips:
Personally we prefer to remove the roe (the orange part) from
the scallop before cooking but leave it on if you like the
flavor and texture. Although fresh is always best, scallops
freeze well and are really handy to have on hand for a quick
meal.
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